Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/78

 then tinned in two-pound cans with the addition to each can of two ounces of canning jelly of the following composition:

Water,                                    95.18 percent Protein,                                   1.75    " Common salt,                                2.85    " Ash,                                        .22    "

After sterilizing, the cans were opened and the contents subjected to analysis. The data obtained are as follows:

Water,                                    62.47 percent Total protein,                            24.88    "    Insoluble protein,                     22.25    " Proteoses, peptones, and gelatin,      2.63    " Meat bases,                                 1.15    " Fat,                                       9.87    " Ash,                                         .91    " Salt,                                       .19    "

Composition of Parboiling Water.—The liquor, after parboiling the above sample, weighed 280 pounds and had the following composition:

Water,                                    99.12 percent Protein,                                    .06    " Meat bases,                                  .25    " Ash,                                        .25    " Salt,                                        .05    "

The above data show that the general effect of parboiling upon the canned meat is to diminish its content of water. Only a small quantity of the soluble proteids is found in the liquor, and the other principal constituents removed, aside from water, are the meat bases and mineral content or ash. The fat in the soup liquor was not determined because it rises to the surface and is not in any sense a constituent of the liquor itself. Considerable quantities of fat were removed in parboiling, the amount depending largely upon the temperature. At a low temperature of parboiling, such as described, the amount of fat secured is far less than when the temperature of parboiling is higher.

+-+++-             |             |              |          |                  |             |              |          |      |  |  |  |               |             |      |  |                       |             |              |          |     +-+++-              |     Lbs. |     Lbs. |   Lbs. |       Lbs. Water,       |    254.8    |     122.1    |    14.1  |       146.8 Protein,     |     59.3    |        .1    |      .1  |        58.5 Meat bases,  |      3.9    |        .7    |      .0  |         2.7 Fat,         |     35.4    |      12.2    |          |        23.2 Ash,         |      3.4    |        .7    |      .2  |         2.1 Salt,        |       .1    |        .1    |      .2  |          .4 Undetermined, |     1.2    |              |          |         1.7 |   -    |     -    |   -  |       -      Total,  |    358.1    |              |          |       235.4 +-+++-